One thing I have learned is that prepping ahead for my breakfast starts my days off with less stress and more nutrition! I always make ahead a few bottles of fresh juices that are readily available, and I love to prep a healthy start breakfast that will be ready whenever I am. I generally take my dog, Hugo, for a walk first thing in the morning, and when we get home, we are both hungry! Having my breakfast all ready is a huge help in keeping my day on schedule. Plus, it’s always a good idea to start your day with nutrient-dense foods, and preparing these items ahead of time makes that an easy reality.
I’ve got a new way to kick off a healthy start to the day, and it’s a perfect option for breakfast, lunch, or brunch! As versatile as they are tasty, my Plant-Based “Egg Cups” are actually made of tofu…but do not turn up your nose!!! They are so good they actually fooled my non-vegan taste tester!! 😋 Loaded with nutrients and very yummy, you can make a week’s worth in less than 1 hour. As always… let me know how you like them!
- Sauté pan
- Food processor
- 12 mini or 6 large muffin cups or ramekins
- Kitchen towel (for draining tofu - see recipe below)
- Heavy pan or book (for draining tofu - see recipe below)
- 14 oz firm tofu
- 2 tbs nutritional yeast
- 1/2 tsp black salt (Kala Namak) or 1/2 tsp sea salt (in addition to the 1/2 tsp sea salt listed below)
- 1/2 tsp sea salt
- 1/4 tsp turmeric
- 1 tbs EVOO (to sauté veggies)
- 1 red pepper, chopped
- 1 cup kale, julienned
- 1/2 cup frozen corn, thawed
- thinly sliced cherry tomato for topping
- Press the tofu to remove excess water by wrapping it in a kitchen towel and applying some weight. (I use my cast iron pan but a heavy cookbook also works). Leave for about 15 minutes, or longer if you like.
- Preheat oven to 375°. [This is a good time to take out your frozen corn to thaw in case you haven’t already].
- Heat EVOO in a pan and sauté red pepper and kale for about 10 minutes. Then remove from heat.
- Unwrap your tofu, break it up into chunks for your food processor, and combine with the nutritional yeast, salt and turmeric, processing until smooth.
- Add the corn and sautéed veggie mixture to the tofu in the food processor and mix well. Then scoop mixture into 12 mini or 6 large muffin cups. Optional: Add thin sliced tomato to the top if desired.
- Bake at 375° for 30 minutes.
- Remove “egg cups” from oven, allow to cool and serve immediately or keep in a sealed container in the fridge for up to one week.
Not only are your recipes great, but the photos of the food are beautiful.
Thank you so much Bobbie!